Raspberry Squares with Drizzled Chocolate
1 1/2 cups flour
1/8 t salt
6 T sugar
1/2 cup cold unsalted butter, cut into parts
1 egg yolk
2 T heavy cream
1/2 cup currant jelly
80 fresh raspberries
4 oz high quality semisweet chocolate, chopped
1/4 cup heavy cream
>how to make<
*Preheat the oven to 375 degrees.
*Grease a 9 x 9" baking pan.
*Put the flour, salt, and sugar in the bowl of a food processor and pulse several times to combine.
*Add the butter and process until the mixture is like coarse meal.
*Beat egg yolk with 2 T heavy cream, add and process until all the dough forms clumps, scraping down the bowl several times.
*Pat the dough evenly over the bottom of the prepared pan.
*Bake for 20 minutes, until golden on top and brown at the edges.
*Let the pan cool on a wire rack until warm.
*In a small saucepan over low heat, melt the currant jelly, stirring constantly until smooth.
*Using a soft pastry brush, spread the melted jelly evenly over the warm crust in the pan.
*With the tip of a sharp knife, mark the dough in 16 squares; do not cut yet.
*In a small saucepan over very low heat, stir the semisweet chocolate and cream until melted and smooth.
*Using a spoon or a small whisk, drizzle the chocolate mixture over the raspberries.
*Let the chocolate set at room temperature or in the refrigerator.
*Run a sharp knife around the edge of the pan, then cut the squares apart along the marked lines.
-makes 16-
Labels: raspberry square recipe